Recipe: Almond Crusted Shrimp & Sour Cherry Salad


  • 1 (10 oz) bag spring salad mix
  • 1/2 cup pitted fresh sour cherries; halved
  • 1 small zucchini, quartered lengthwise and sliced
  • 1/2 cup shaved fennel (fronds removed)
  • 1/2 small onion, sliced into thin strips
  • 1/2 to 3/4 pound small shrimp, cleaned and tail removed
  • 1 teaspoon Ohana Legend seasoning
  • 2 egg whites, beaten
  • 1 cup almonds, finely chopped in food processor
  • 1/4 cup olive oil; divided
  • 1 teaspoon cherry balsamic vinegar (or apple cider vinegar)
  • 1/2 teaspoon toasted sesame oil
  • 1/2 teaspoon dry mustard
  • zest of 1 lemon

Place salad mix, cherries, zucchini, fennel and onion in a salad bowl; set aside. Sprinkle shrimp with Ohana seasoning. Heat olive oil (reserving 1 tablespoon) in a small wok.Dip shrimp in egg whites then dredge in ground almonds. Flash fry until shrimp is just cooked but crispy. Stir remaining olive oil with vinegar, sesame oil, dry mustard and lemon zest.

Drizzle over salad and top with shrimp.

2 large or 4 small servings

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